Chicken Tikka Masala

Today, I don’t wish to blabber much. Instead, I wish to go straight to the recipe…


Why? Because I would rate this as one of the best chicken masalas I have tried off late. I had once mentioned in my Butter Chicken post that just like I have seen so many versions of butter chicken, similarly I have so many versions of Chicken Tikka Masala in my cut-outs and recipe books. They all have similar ingredients, but maybe one or two extra and with some variation. This one is the first I tried and I must say that it was just mind-blowing – so much like restaurant made! OK, I am not blowing my own trumpet but the day I made this, I was on Whassup with my best friend, who stays in Oman (yep, the one I went to meet after 15 years with these cookies! πŸ™‚ ) and upon seeing the picture, she insisted on knowing the recipe. I gave it to her and she tried it the next day. Hers being a bigger family, it was wiped off within no time. The same happened in my household as well. I saved up some for office next day because I knew I wouldn’t have any to take with me.


Do try it at least once -first of all it’s damn easy, do you see that you don’t have to cry cutting onions? That itself would be a big motivator to try this. And take it as a treat or make it on your cheat day. The butter scared me… but who cares??? Hehe…





Chicken Tikka Masala

Course Main
Cuisine Indian
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Author Rafeeda


  • 1 kg chicken thighs skin removed, cleaned and drained
  • 2 tbsp oil
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 350 gm tomato paste refer notes
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1 tsp sugar
  • Salt to taste
  • 25 gm butter
  • 1 tbsp kasuri methi
  • 1/2 tsp garam masala powder
  • Coriander leaves to garnish


  • Heat oil in a saucepan. Fry the ginger and garlic paste till the raw smell is gone.
  • Add the tomato paste and saute on medium-low flame till oil starts floating on the top.
  • Add in the powders and cook for a couple of minutes.
  • Now add the chicken, coat with the masala. Add the sugar and salt and mix.
  • Close the lid and allow the chicken to cook. Midway through, add the butter.
  • Once the chicken is done, sprinkle in the kasoori methi and garam masala and cook for a couple of minutes. Serve hot garnished with coriander leaves.


1. Normally, chicken tikka uses boneless chicken. Use if available.
2. For tomato paste, I pureed two tomatoes, that weighed approximately 215 gm without adding any water, and also used a 135 gm packed of tomato paste to give a rich color.
3. The recipe I used had a proportion of 75:25 of chicken and mushrooms. You can try that proportion if interested. Add the mushrooms when the chicken is 3/4 done.
4. Add water if the masala is sticking to the pan. I didn't add any, as the stock from the chicken was more than enough. In case you need more curry, then add some water, but not too much.
5. I only used coriander for garnishing. You can drizzle some cream and sprinkle some ginger julienne as well.

Join the Conversation

  1. this is truly loving gorgeous πŸ™‚ love to have it with naan

    1. Thank you so much Monu… πŸ™‚

  2. What a delicious tikka….Looking awesome!!!

    1. Thank you so much Ree…

  3. Tikka Looks awesome….

    1. Thanks a lot Farin…

  4. Yumm yumm!! Such a super looking curry with lovely color:)

    1. Thank you so much Rumana… πŸ™‚

    1. Thanks a lot Remya…

  5. mar dala with this yummy tikka masala

    1. Thank you so much Linsy…

  6. Delicious chicken tikka Masala

    1. Thanks a lot Beena…

  7. Ohh.! I can't resist myself ……..yummy chicken tikka masala πŸ™‚

    1. Thank you so much Remya… πŸ™‚

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